Konbumaki is rolled seaweed. “Konbu” is a play on words with “yorokobu,” which means “to be happy,” so we eat a konbumaki over New Year’s for good luck.
Yield: 2 people
Time: 30 minutes
Ingredients
5 seaweed rolls (dried kelp and konpyou rolled and packaged)
3 shiitake (sliced)
Preparation
Soak seaweed in a water for five minutes to rehydrate (save 1/4 cup of the water afterward to mix with the spices)
Add the seaweed, shiitake and spices (soy sauce, sake, mirin, sugar, water) to a small sauce pan and boil for 15 minutes over low heat, then let cool to absorb the flavor.
Remove and place on dish or in osechi box
One Comment
Thedon
I hate to ask a dumb question I hope this is not but is there a big dffierence in favor between gas charcoal grilling? I as because I see huge gas grills all the time wonder if its the same as cooking over an open fire? why dont people use gas grills for ribs? Thanks
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